Coast to coast, deep-fryer to roast, these are the tastiest chicken wings in America, straight from the menus of some of the country's hottest kitchens

"Five years ago chicken wings in America were the furthest thing from haute cuisine," says chef/owner Jonathon Sawyer. With burgers, pizzas, doughnuts, and pommes frites all getting much-discussed chef makeovers, Sawyer decided "it was time to re-examine this American classic." Inspired by the technique used to make classic duck leg confit, Sawyer created his juicy, complexly flavored Crispy Chicken Wings Confit, which he now serves at a rate of about 350 pounds of wings per week. We got Sawyer to explain his method: "First they're cured for 36 hours in a mix of salt, pepper, sugar, and chili flakes. Then they're gently cooked in a combination of beef, chicken, and duck fat for 12 hours in an immersion circulator. A slow cooling in the fat further melts the skin and tenderizes the flesh, ensuring moist wings. Then we let the chicken wings air-dry for 24 hours. This allows the skin to get crispy without the flesh getting soggy, leaving a delicious tender juicy wing." The Greenhouse Tavern's wings are dressed with lime, scallion, charred jalapeño, wheat beer vinegar, and raw garlic, but at Sawyer's Street Frites in Cleveland Browns Stadium, you can also find them dressed in a spicy peach honey vinegar sauce.